Ingredients Jump to Instructions ↓

  1. 1 pound sweet potatoes

  2. 2 tablespoons olive oil

  3. 2 tablespoons minced ginger

  4. 3 garlic cloves, minced

  5. 1/4 jalapeno, minced

  6. 2 stalks celery, diced

  7. 1 green bell pepper, diced

  8. 1 small onion, diced

  9. 1 pound pork loin, trimmed and cut in 1/2-inch pieces

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon ground black pepper

  13. 3 (16 ounce) cans BUSH'S® BEST Dark Red Kidney Beans, rinsed and drained

  14. 1 (14 1/2 ounce) can diced tomatoes

  15. 1 (14 1/2 ounce) can chicken broth

Instructions Jump to Ingredients ↑

  1. Prick sweet potatoes with fork and microwave on high for 6-8 minutes until tender. Set aside. When cool, peel and cut into 1/2-inch cubes.

  2. Heat olive oil in large stockpot. Add ginger, garlic and jalapeno and saute until soft, about 2 minutes. Add celery, green pepper and onion, and cook until translucent, about 5 minutes.

  3. Season pork with cumin, salt and pepper. Push vegetables to one side of stockpot and add pork, browning on all sides.

  4. Add BUSH'S BEST Dark Red Kidney Beans, tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until pork is tender. Taste and adjust seasonings.

  5. Garnish with a spoonful of relish made from 1 cup chopped pineapple, 2 sliced scallions, and 2 tablespoons chopped cilantro. Serve with hot sauce, if desired.


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